In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Spiced salmon with jeweled couscous and lemon yogurt
Soy-Free, Pescatarian, Protein Plus
2 Servings, 660 Calories/Serving
15 Minutes
Now here’s a dish fit for royalty. Featuring ruby cranberries, vibrant carrots, and crunchy almonds, jeweled couscous boasts a dazzling combo of colors, textures, and flavors.
In your bag
- Fish options:
- 2 sustainably raised skin-on salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 1 tablespoon ras el hanout
- 1 organic lemon
- Sunbasket shawarma spice blend (granulated garlic - cumin - sweet paprika - sumac - cinnamon - ginger - nutmeg - cloves)
- ½ cup couscous
- 3 tablespoons dried cranberries
- 3 tablespoons sliced almonds
- 3 ounces organic shredded carrots
- ¼ cup Greek yogurt
Nutrition per serving
Calories 660, Total Fat 32g (41% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 240mg (10% DV), Total Carb. 61g (22% DV), Fiber 6g (21% DV), Total Sugars 17g (Incl. 10g Added Sugars, 20% DV), Protein 35g
Contains:
Milk, Tree Nuts (almond), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and roast the fish
Heat the oven to 400°F.
- Pat the fish dry with a paper towel.
On a sheet pan, rub the fish all over with 1 to 2 teaspoons oil (place skin side down for the snapper); season the fish with salt and pepper and the ras el hanout. Roast until the fish is opaque and flaky, 10 to 12 minutes. Meanwhile, prepare the rest of the meal.
2
Cook the couscous
- Zest and juice the lemon, keeping the zest and juice separate; set aside the juice for the lemon yogurt.
In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil with the shawarma spice blend and 1 tablespoon [2 TBL] butter (from your pantry), if using. Stir in the couscous and cranberries and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork, then add the lemon zest, almonds, and carrots and stir gently to combine. Season to taste with salt and pepper. While the couscous is cooking, prepare the lemon yogurt.
3
Make the lemon yogurt
In a small bowl, stir together the Greek yogurt, 1½ tablespoons [3 TBL] lemon juice, 1 tablespoon [2 TBL] oil, and up to ¼ teaspoon [½ tsp] sugar (from your pantry), if using. Season to taste with salt and pepper.
Serve
Transfer the couscous and fish to individual plates. Top the fish with the lemon yogurt and serve.
Kids Can!
- Juice the lemon.
- Measure the water for the couscous.
- Stir the lemon yogurt.
- Top the fish with the lemon yogurt.